Wednesday, July 5, 2017
Mongolian Beef 2 t vegetable oil ½ t. minced ginger 1 T chopped garlic ½ cup (low sodium) soy sauce ½ cup water ¾ cup dark brown sugar 1 c vegetable oil 1 pound flank (or flat iron) steak ¼ c corn starch 2 large green onions Pour 2 teaspoons of oil into a medium saucepan over medium/low heat. Add minced garlic and ginger stirring with a whisk. Add the soy sauce and water. Dissolve the brown sugar into the liquid and bring to a boil for about 5 minutes. The sauce will still be fairly runny when it's done boiling, that's ok. Remove it from the heat. Slice the flank steak in ¼ inch slices at a 45 degree angle against the grain into bite size pieces. (I had my butcher do this - easy peasy! My butcher is awesome.) Dip the steak pieces into the cornstarch to apply a thin layer of dusting to the steak. Let that sit for about 10 minutes. As the beef sits, heat one cup of oil in your pan. If you don't have a wok (I don't as you can see from the pictures) use a little more oil. I used about a cup and a half - just enough to almost cover the meat. The beef will begin to brown on the edges. That's good. Stir the meat around a bit and after a couple minutes remove the beef from the oil with a slotted spoon into a bowl lined with paper towels and pour the oil out into a bowl or something that it won't melt. Put the pan back over med heat and put meat back in, browning for a minute or so. Add the sauce to this pan and the green onions. Serve over rice.